The Low Fodmap Diet.
So, what is it all about? FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccarides & Polyols.
Fermentable: Carbohydrates. are the sugars which are easily fermented in your digestive system. They include all of the short chains of sugar molecules mentioned below:
Oligosaccharides: Carbohydrates. Are a saccharide polymer containing a small number of monosaccharides [simple sugars] which can have many different functions. Being Non digestible food ingredients, they selectively stimulate the growth of prebiotic bacteria in the colon. We cannot digest and absorb these.
Disaccharides: Carbohydrates. Double sugars Formed when two monosaccharides are joined together & a molecule of water is removed from the structure. [hydrolysis]. Three common examples being sucrose, lactose [discomfort causing sugar] & maltrose.
Monosaccarides: The most basic form of Carbohydrates. Any of the class of sugars, that cannot be hydrolysed to give a simpler sugar. Some have a sweet taste examples include glucose [dextrose], fructose & galactose.
Polyols: Sugar free sweeteners. Carbohydrates, but not sugars. Used volume for volume in the same amount as sugar is used. Unlike aspartame , saccharin & sucralose which are used in very small amounts. They are included in a variety of foods we consume each day.
The low Fodmap diet was developed in Australia at Monach University by gastroenterology professor Peter Gibson and Dietician Sue Shepherd & has been adapted for the UK by reserchers at Kings College London.
Now you all understand the meanings of the catchy acronym. Tomorrow we will be investigating some of the low Fodmap foods & the care you should take when embarking on this diet.
If you have been. Thank you for reading. Until Tomorrow.
Dr Sarah Brewer.
Kings College. London